Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets

Wang, Ruifei; Hu, Xinyi; Agyekumwaa, Addo Keren; Li, Xiaofeng; Xiao, Xi; Yu, Yigang

doi:10.1016/j.lwt.2020.110452

Cited by 61 publications

(25 citation statements)

References 40 publications

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“…1 A). The TVC of samples treated with DW, US, SAEW and US + SAEW reached the acceptable limit of 7.0 log 10 CFU/g [27] for marine fish at day 10, 12, 12 and 14, respectively. Compared with the DW group, the TVC of US, SAEW, and US + SAEW groups were reduced by 1.23, 1.68 and 1.99 log 10 CFU/g, respectively, indicating that the combined treatment of US and SAEW could result in the decrease of TVC.…”

Section: Resultsmentioning

confidence: 86%

Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

Lan

Lang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 86%

Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

Lan

Lang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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“…Combines and blocks the chain reaction to form stable antioxidant free radicals. Therefore, polyphenolic plant extracts have a significant effect on prolonging the shelf life (Wang et al, 2020). S. Produce and adjust pH changes, and this effect is not significantly different from the effect of tea polyphenols.…”

Section: Discussionmentioning

confidence: 99%

The chemical composition analysis of dwarf saltwort ( Salicornia bigelovii Torr.) and its preservative effects on snakehead fish fillets

Wang

Dong

et al. 2022

Food Processing Preservation

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In this study, the nutritional component and chemical constituents of Salicornia bigelovii Torr. were investigated, as well as their preservative effects on aquatic products. LC–MS of S. bigelovii extracts detected 34 compounds, eight flavonoids were identified based on standard substance. Camellianin A and noreugenin were identified for the first time in S. bigelovii. Furthermore, the S. bigelovii could reduce the fish fillet loss rate and inhibit the growth of microorganisms in aquatic products that impact cooking loss rate, pH, total volatile basic nitrogen, total viable count, and it also could reduce the damage of myofibrillar proteins texture changes. Finally, the S. bigelovii had a strong inhibitory effect on the dominant spoilage bacteria Pseudomonas in snakehead fish was demonstrated, and significantly prolong the preservation time of fish fillet till the 12 days. Overall, this study provides a basis for the selection of suitable methods for the preservation and processing of aquatic products. Novelty impact statement The Salicornia bigelovii was found a strong inhibitory effect on the bacteria Pseudomonas in snakehead fish, and it can significantly prolong the preservation time of fish fillet, which were expected to be used as the selection of suitable methods for the preservation and processing of aquatic products.

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“…A similar association was found between pH and TBARS analysis in the present study. TBARS is widely used to quantify the degree of second stage lipid peroxidation of fish that produce aldehydes and ketones from the degradation of polyunsaturated fatty acids, associated with unpleasant odor ( 103 ). PBM-HI-based diets inhibited the rancidity production (MDA) compared with 0PBM-HI in the current study, the reduction in MDA level could be related to elevated MCFAs level as it reduced the amount of double bond which is prone to be attacked by an oxidant ( 104 ).…”

Section: Discussionmentioning

confidence: 99%

A Combination of Hermetia illucens Reared on Fish Waste and Poultry By-Product Meal Improves Sensory and Physicochemical Quality of Farmed Barramundi Filets

et al. 2022

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The proximate composition, sensory attributes, and shelf life of filets from barramundi, Lates calcarifer, were fed a fishmeal (FM) based diet (0PBM-0HI) and three test diets replacing FM protein entirely with 85% poultry by-products meal (PBM) and 15% Hermetia illucens (HI) larvae meal protein (85PBM-15HI), 80% PBM and 20% HI (80PBM-20HI) and 75% PBM and 25% HI (75PBM-25HI) were investigated. After a 56-day feeding trial, the crude protein, moisture, and ash percentage were unchanged while the crude lipid increased in barramundi filet when fed with PBM-HI-based diets. The increase in C12:0 (lauric acid) and C14:0 (myristic acid) resulted in an increase in the total saturated fatty acid while the monounsaturated fatty acid elevated due to an increase in C16:1n7 and C18:1cis + trans in the filet of the barramundi fed with a PBM-HI based diet. While the decrease in the total polyunsaturated fatty acid (PUFA) content in PBM-HI based fed barramundi filet was mainly due to a decrease in essential fatty acids including C20:5n3 [eicosapentaenoic acid (EPA)] and C22:6n3 [docosahexaenoic acid (DHA)] when compared with the 0PBM-0HI fed barramundi filet. The sensory quality was improved by PBM-HI-based diets, manifested by the highest scores given by the panelists. Texture profiles were not affected by diet but cohesiveness, gumminess, and chewiness decreased with increasing storage time. On days 1 and 8, skin brightness decreased in the skin of the barramundi fed with 85PBM-15HI and 80PBM-20HI compared with the skin of the 0PBM-0HI fed barramundi. Skin redness improved in fish-fed PBM-HI-based diets. The flesh brightness and yellowness increased significantly in barramundi when fed with PBM-HI-based diets. On days 1 and 4, the flesh brightness of the barramundi fed with PBM-HI-based diets demonstrated an increase compared with 0PBM-0HI. PBM-HI diets suppress lipid oxidation while lipid oxidation increased over the storage time. In summary, the improvement in sensory quality and color coupled with the suppression of rancidity in barramundi filets underpinned the potentiality of using the mixture of PBM and HI transformed from food waste in the barramundi diet to improve the filet quality and thus support sustainability and circular economy in aquaculture.

show abstract

Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets

Cited by 61 publications

References 40 publications

Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

The chemical composition analysis of dwarf saltwort ( Salicornia bigelovii Torr.) and its preservative effects on snakehead fish fillets

A Combination of Hermetia illucens Reared on Fish Waste and Poultry By-Product Meal Improves Sensory and Physicochemical Quality of Farmed Barramundi Filets

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